Dinner Tonight: “Jerk-i-yaki Wings”
Need an idea for dinner tonight? Or a tailgate idea? I just created this recipe (inspired by a few), made it, photo’d it, tried it, ate it with my nearly 17-year-old daughter, and thought I’d share it with you. We both approved, and so did Sadie May, the Cocker, who cleaned up some of the bones (supervised, of course because it’s not safe to give chicken bones to a dog)! So, Jerk-i-yaki? Well, that’s because it’s part teriyaki and part Caribbean Jerk.
Get yourself a couple dozen chicken wings. Go to a wholesale club like Sam’s. It’s like 2/3 the cost. Don’t ask me why. It’s probably Obama’s fault.
While you’re at Sam’s get yourself some of those kitchen scissor thingies they have and snip off that third tip of the wing. There is nothing there but one more reason for your grill to flare up.
In 2 large ziploc bag, pour in about a 1/4 cup of olive oil and some salt and pepper to taste. I’d go more pepper than salt. Add a dozen wings to each baggie, zip them, and massage in your hands to coat well. This keeps your chicken from sticking to the grill. Olive oil is not as flammable as veggie or canola oil, in my opinion.
Then make that sauce. It consists of:
- 1/4 cup of hoisin sauce (you can find that in your Asian aisle at the grocery store)
- 1/4 cup of ketchup
- 1/2 cup of soy sauce
- 1/4 cup of brown sugar ( you can add more from there if you want it sweeter. It’s OK – you’re on an exercise plan, right?)
- Juice from 2 limes
- 3 cloves of garlic mashed (put a single clove on a cutting board and press on it with the back of a spoon and mash it a couple of times. If you don’t know how to peel a garlic clove, you do now.)
- 1 chunk – (maybe 2 inch square) of fresh ginger. Peel the skin off with a knife and mash it like you did the garlic.
- 1/2 teaspoon of cayenne pepper for some warmth on that pallet of yours
Combine and stir together all that goodness in a medium sauce pan.
Fire up your grill and arrange the wings on it. The thing I like about wings is I’ve never been able to over cook them. Burn? Well, yes. So keep your fire down low because that skin is not only good to your taste buds but also good towards starting a roaring fire. So keep watching. Turn ‘em a few times. When they’re getting done you will notice they are quite a bit smaller than when you put them on. Browner, too! ;) 20 minutes is a good gauge for time.
Now, does your grill have that nice handy side burner? Good. This is when it comes in handy. Because when you’re grilling your wings, you want that sauce brought to a boil and simmering right there next to you. If not, well, you got a little coordination to do, but it can be done. You’ll figure it out.
When the wings are done, TONG them off the grill and into the pot of sauce about 4 at a time. Coat them well and transfer to a serving platter. Tong 4 more, add to pot, coat, and transfer. Rinse, repeat. Wait… don’t rinse. Just repeat. Tong? Yes. I don’t know why they sell grill forks. Fork=Dry meat. If you have a grill fork, throw it away. Pet peeve. Big one. I’ve just watched too many people poke the crap out of their meat with that big ol’ fork and all I’m thinking is “welp, I’m gonna need to grab another glass of water to wash this down.” Tongs people. Tongs.
When the platter is full, I garnish with a chopped green onion and a small handful of chopped cilantro. You can add more or less, I don’t think that is going to rattle your vegetable serving-for-the-day richter scale. It just looks pretty and adds a little zing to your zang-zang. I suppose some sesame seeds might be good, too. But, who has those on hand?
Yum! Enjoy and let me know if you like it.